Avocados From Mexico

Chicken Fajita Tacos Recipe

The shot clock's ticking on your hunger. What's the best play? Chicken Fajita Tacos with Avocado! Tuck some spicy chicken and Oaxaca cheese into a tortilla made specially for creating the perfect fajita and then top with fresh, creamy sliced Avocados From Mexico. Game on!

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 8

    Mission Fajita Flour Tortillas, warmed
  • 1

    lb. Boneless, skinless, chicken breast, cut into strips
  • ½

    tbsp. Chili powder
  • ½

    tsp. Each salt and pepper
  • ½

    tsp. Ground cumin
  • 2

    tbsp. Vegetable oil, divided
  • 1

    Onion, thinly sliced
  • 8

    oz. Queso Oaxaca
  • 1

    Avocado, halved, pitted, peeled and sliced


  • Step 1

    Season chicken strips with chili powder, salt, pepper and cumin. Heat 1 tbsp. oil a medium, heavy skillet over medium-high until hot. Cook chicken, stirring, for 5 to 7 minutes or until browned on all sides and cooked through. Transfer to a plate and set aside.

  • Step 2

    In same skillet, heat 1 tbsp. oil over medium heat. Cook onions, stirring, for 6 to 8 minutes or until softened and caramelized. Set aside.

  • Step 3

    In batches, place tortillas on non-stick pan over low heat. Place 1 oz. of cheese onto each tortilla and cook, covered, until just melted, about 1 to 2 minutes.

  • Step 4

    Divide chicken and onions into each tortilla. Garnish with avocado.

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